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2 lb Collard greens, kale or

Mustard greens 1/4 c Water

1 1/2 tb Olive oil

1 c Finely chopped onion

1 sm Red jalapeno pepper, stemmed

Seeded and finely chopped 1/8 ts Allspice

1/4 ts Salt

Freshly ground black peppere 2 ts Lemon or lime juice

1. Wash the greens well in several changes of water. Remove the thick rib

from the center of the leaves; chop coarsely. 2. Put the greens with 1/4 cup water into a large pot. Place over medium

heat, cover and cook until wilted, about 10 minutes. Stir often. Drain. 3. Heat the olive oil in a skillet over medium heat. Add the onion and

jalapeno; saute 5 minutes. Stir in the greens, allspice, salt and pepper; saute 5 minutes. 4. Stir in the lime juice and serve.